Ingredients

The following ingredients have 28 Servings
  • 1 Tablespoon avocado or olive oil
  • 1 Tablespoon balsamic vinegar
  • Pinch salt and pepper
  • 2 cups cranberries, fresh or previously frozen
  • 1/4 cup sliced red onion
  • 4-5 gluten free rolls, sliced 1/4 to 1/2 inch thick
  • Maple syrup or raw sugar, to taste
  • 1/4 cup soft goat cheese or soft cheese of choice (see notes for substitute)
  • 1/2 cup fresh basil, stemmed and chopped
  • 1 fresh Thyme sprig, optional
  • Topping – cracked black pepper, sea salt and balsamic glaze

Instruction

  • Preheat oven to 400F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
  • In a small bowl, whisk together olive oil, balsamic vinegar, salt and pepper. Gently mix in cranberries and onions.
  • Spread the cranberries mixture on the prepared baking dish. Bake for 15-18 minutes.
  • While cranberries are baking, place rolls on a separate baking sheet. Bake for 7-10 minutes at 400F. Flip the rolls over once during the baking time. Remove the rolls and cranberries from the oven.
  • Place roasted cranberries in a bowl and add just enough maple syrup so the mixture is not too tart.
  • Place toasted bread slices on a platter.
  • Smear 2-3 teaspoons of goat cheese on each slice of bread.
  • Add 1/2 Tablespoon of the cranberry mixture on top of the cheese.
  • Sprinkle crostinis with chopped basil and thyme leaves. Drizzle with balsamic glaze and cracked pepper and sea salt to finish. (See notes for tips.)
  • Serve or place in the fridge, covered, for later. Reheat the crostini’s slightly when serving.